Ingredients
2 tablespoons olive oil or canola oil
1 ½ pounds tri-tip beef (bottom sirloin), cut into bite-sized pieces
2 tablespoons butter
1 onion, finely chopped
3 carrots, chopped
2 ribs celery with leafy tops, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon sugar
Salt and pepper
1 large fresh bay leaf
4 cloves garlic, chopped or crushed
3 large beets with leafy greens, beets peeled and diced; greens chopped and kept separate from beets
2 quarts beef bone broth or stock
1 quart water
1 cup (8 ounces) tomato sauce
4 medium potatoes, peeled and diced or cubed
3 to 4 cups chopped red cabbage (half a cabbage)
2 tablespoons each chopped dill, parsley and chives
1 tablespoon lemon juice
Sour cream, to serve
Warm rustic rye or sourdough bread, to serve
Directions
Serves: 4 to 6
Heat olive or canola oil in soup pot over medium-high to high heat. Brown meat 7 to 8 minutes, then remove. Reduce heat a bit, add butter and onions, carrots, celery, ground cumin and coriander, sugar, salt, pepper and bay leaf. Soften a few minutes, add garlic and stir a minute. Add beets, beef, stock, water and tomato sauce and simmer at low boil 45 minutes. Add potatoes and cook 15 minutes more. Add beet greens and cabbage and simmer 5 to 10 minutes more. Add herbs and lemon juice and serve with sour cream and warm bread.
